| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 pound Brussels sprouts
- 2 tablespoons unsalted butter
- 1 small red cabbage or 1/2 large cabbage, finely sliced
- Coarse salt and freshly ground black pepper
Instructions
- Prepare a large bowl of ice water. Set aside.
- Trim the Brussels sprouts and peel off 1 outer layer of leaves. Cut the sprouts in half lengthwise, larger sprouts can be quartered. Place the sprouts in a large saucepan, cover with cold water and add about 2 tablespoons of salt. Bring the sprouts to a boil and drain immediately. Transfer the sprouts to the bowl of ice water. (This will stop the cooking and preserve their color.) Drain well.
- Heat a large skillet over medium-high heat, add the butter. When the butter is melted, add the Brussels sprouts. Cook for 1 minute then add the sliced cabbage. Cook until the cabbage has softened and the sprouts are warmed through. Season with salt and pepper and serve warm.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 102 |
| Total Fat | 6 g |
| Saturated Fat | 4 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 15 mg |
| Sodium | 291 mg |
| Serving Size | 1 of 4 servings |
| Calories | 102 |
| Total Fat | 6 g |
| Saturated Fat | 4 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 15 mg |
| Sodium | 291 mg |
Reviews
Loved this–the result was delicious and colorful, and the process was quick and easy. I didn’t love the quantity of pans and bowls that it required to make, but it is definitely a dish that I will be making again. I paired it with our St. Patrick’s Day Irish boiled dinner (from which I normally omit the cabbage and it added a nice variety of color, flavor, and texture.
I love this recipe. Besides the fact it is so simple and yet so very tasty, you can pair it, I do anyway, with other main dishes throughout the year–this recipe is not just for Thanksgiving. Try it on a cold fall evening with pork chops.
Brussel Sprouts has always been a favorite of mine. In the past I have only served them steamed. Made this for Christmas dinner. Thought the red and green would be pretty. Really liked them this way and plan to look for other receipes that call for cooking like this instead of steaming them.
I tried this today and after tasting it while it was cooking I found it to be very bland. It just didn’t have any outstanding flavor. I added some balsamic vinegar to the mixture as it sauteed in the pan and then it was quite tasty. I will make this again as we like brussel sprouts and I will again add the balsamic vinegar.
I have been making this for a long time before seeing it on the FN. The other difference is I always add a “little” garlic not a alot. and a small onion sliced.
And to really change it up at times, saute bacon and cook sprouts in bacon fat.
Love it.
And to really change it up at times, saute bacon and cook sprouts in bacon fat.
Love it.
Sounded good but lacked any flavor
The cabbage compliments the brussel sprouts perfectly. The texture combination is perfect. I will never go back to cooking my sprouts the old way. Great recipe. No changes needed!
I made this no fuss recipe for Thanksgiving. My husband, who does not like BS, now loves them. I am making them again for Christmas.!
My husband loves Brussel sprouts. Every year I make them for Thanksgiving and have tried dozens of recipes but, I still hated them until this year. The addition of the red cabbage adds another flavor layer to the brussel sprouts and cuts their somewhat harsh, bitter bite. I added some fresh thyme as I had it for the carrot and parsnip recipe that was featured on the same show. We now have new Thanksgiving side dishes to complement our turkey and dressing.
I just happened to have both brussels sprouts and red cabbage that a friend gave me from her garden, and when I searched for brussels sprouts recipes, this is the first one I found. It was very easy and quick to cook, although I steamed my sprouts instead of blanching them, then did the ice bath. I also used half of the butter and added olive oil to make it a little healthier. It was delicious! Careful not to overcook it!